Ancestral Production
A Bridge Between Traditions
Inspired by ancestral mezcal making practices, this approach became a vessel between two worlds. By thoughtfully incorporating time honored techniques into tequila production, Siembra honors tradition while expanding the possibilities of the category.
Roasting
Earthen Pit
Ancestral gets its name from the pre- industrialization processes used in its making. The agave is roasted on a bed of lava rocks in a hand dug earth pit , heated by an underlayer of wood fire and covered with a layer of bagasse (agave fibers) and dirt for 5 days.
Extraction
Hand Maceration w/ Wood Mallets
Ancestral is a unique expression of tequila that uses the hand macerated process. Tequileros mash the roasted agave with large wooden mallets for hours at a time until the sweet juices are extracted. This labor intensive process rewards us with an earthy and rich historic flavor.
Fermentation
Brick – Wood –Natural
Fermentation of Ancestral uses 100% endemic ambient yeast and bagasse in wooden vats. Fermentation can vary based on the season from 5 days in the warm months and up to 2 weeks during the colder temperatures.
Distillation
Filipino-Style Pine Wood Still
Pine wood filipino style still distilled to proof and transferred to stabilization in glass demijohns for final proof.